Medallions of Beef

Six ingredients, 30 minutes, and a plate that looks like it came out of a white-tablecloth restaurant. The trick is using premium materials: real beef tenderloin, house-made or quality store-bought demi-glace, and the unmistakable licorice-anise hit of fresh tarragon at the very end.

Clarified butter (or ghee) is the saute fat of choice because the milk solids are removed, letting you get the pan ripping hot without burning. That high heat is essential for the deep brown crust on the medallions. Don’t move them in the pan once they hit. Let the sear set.

The sauce builds in the same pan after the meat rests. Cook the garlic briefly to release the oils, add fresh tomato and demi-glace, and reduce until you get a glossy, lightly clinging consistency. Tarragon goes in last and off the heat so it stays bright and aromatic instead of going dull.

Plate the medallions, spoon the sauce on top, and serve with pommes anna or a green vegetable to keep it classic French.

Chef Tips

• Bring the tenderloin to room temperature before cooking for even doneness.
• Use a heavy skillet that can hold high heat without warping.
• Rest the meat 5 minutes before plating. Sliced too soon and the juices spill.
• Real demi-glace makes or breaks this dish. Boxed stock will not deliver the same depth.

Variations

• Swap tarragon for fresh thyme or chervil for different herb profiles.
• Add a splash of cognac or red wine to the sauce after the garlic for extra depth.
• Top with crumbled blue cheese or a slice of foie gras for tournedos Rossini territory.